· low control · cling eg: xanthan gum is used in many oil in water emulsions · freeze-thaw stability eg: Xanthan gum, guar gum, locust-bean gum and carrageenan provide excellent freeze- thaw stability to many frozen food products. · emulsion stabilization · crystal control · adhesion · binding water to control syneresis.
2. Briefly explain on characteristic of gum.
Gum is high-molecular-weight, long-chain, carbohydrate-based polymers that are capable of modifying aqueous solutions by creating viscosity, as well as sometimes gelling. Gum polymers are either linear polysaccharides consisting of one sugar monomer, or linear and consisting of a repeating dimer; linear with another sugar substitution or side chain on the linear backbone; or branched consisting of a mixture of different sugars. Besides that, they can exhibit either a neutral charge (e.g., acetate esters, methyl ethers, other neutral sugars), negative charge (e.g., carboxylate, sulfate groups), or positive charge (e.g., amino groups) due to the presence of various chemical groups attached to individual monosaccharide units
1. What are the functions of hydrocolloid?
· low control
· cling
eg: xanthan gum is used in many oil in water emulsions
· freeze-thaw stability
eg: Xanthan gum, guar gum, locust-bean gum and carrageenan provide excellent freeze- thaw stability to many frozen food products.
· emulsion stabilization
· crystal control
· adhesion
· binding water to control syneresis.
2. Briefly explain on characteristic of gum.
Gum is high-molecular-weight, long-chain, carbohydrate-based polymers that are capable of modifying aqueous solutions by creating viscosity, as well as sometimes gelling. Gum polymers are either linear polysaccharides consisting of one sugar monomer, or linear and consisting of a repeating dimer; linear with another sugar substitution or side chain on the linear backbone; or branched consisting of a mixture of different sugars. Besides that, they can exhibit either a neutral charge (e.g., acetate esters, methyl ethers, other neutral sugars), negative charge (e.g., carboxylate, sulfate groups), or positive charge (e.g., amino groups) due to the presence of various chemical groups attached to individual monosaccharide units